Sweet Potato Risotto Salta

Risotto Salta is pan-fried risotto often made with the leftovers the next day. We like it so much it is often what we make all the time!

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2 lbs sweet potatoes
4 cups cooked risotto
2 oz blue cheese
1 pear, diced
1 tbsp coco nibs (optional)


  1. Heat oven to 350F
  2. Prick the sweet potatoes all over and roast uncovered until the interiors are tender
  3. Remove from the oven and, when cool enough to handle, remove the flesh from the skin and puree the flesh with a pinch of salt until smooth
  4. Combine the cooked risotto and sweet potato puree
  5. Heat a large frying pan over medium high heat
  6. Scoop 1/2 cup of sweet potato risotto into the pan and press into a pancake
  7. Fry until crispy and golden brown then flip and repeat adding more oil as needed
  8. Continue until all of the risotto has been fried
  9. Top each risotto cake with crumbled blue cheese, pieces of pear, and coco nibs (if using) and serve with a drizzle of olive oil over the whole thing